Non-alcoholic uses for yeast – Calling all alternative fermenters!

As brewers, we have the privilege of creating the perfect environment for yeast to thrive in our beers, meads and ciders. If you are anything like me, I love to study different strains, conditions, temperature schedules, etc – but have you ever wondered about the other beautiful fermented creations yeast can help us make?

This next LAGERS meeting, I intend to share the basics of making kombucha – a type of fermented tea. I also wanted to call out to the club to see if anyone else would like to share – miso, kimchee, sauerkraut, sourdough, yogurt, etc? If so, please drop me an email at

Be well, proost, Brandon